Asian and Pacific Coffee: A Guide to Sumatra, Papua New Guinea and Myanmar

Asia and the Pacific grow some of the world's most distinctive coffees. Sumatra is famous for heavy, earthy, chocolatey coffee; Papua New Guinea's highland smallholders produce sweet, fruity cups; and Myanmar is a newer speciality origin with a lot of promise. Here's what to expect from each, and the coffees from the region that have been in our boxes.

Sumatra and Indonesia

Indonesia is one of the world's biggest coffee producers. Much of its crop is Robusta, but the Arabica from the highlands of Sumatra is the best known. It grows mainly in Aceh, around Lake Tawar and the Gayo highlands in the north, and in North Sumatra around Lake Toba.

Most Sumatran coffee is processed in a way found almost nowhere else, called wet-hulling (giling basah). Farmers pulp the cherries and part-dry the beans, then remove the parchment while the beans are still damp and swollen, and finish drying them in the sun. This gives Sumatran coffee its heavy body, low acidity and earthy, spicy, chocolatey flavours, which is why it's often used to add body to blends.

Papua New Guinea

Most of Papua New Guinea's coffee is grown by smallholders in the high valleys of the Eastern Highlands, Western Highlands and Simbu (Chimbu) provinces. Many families have just a small "garden" plot of coffee alongside their food crops, and bring their parchment to a local mill to sell.

Although Papua New Guinea is close to Indonesia, its coffee tastes quite different. The trees are mostly old Typica and Bourbon types, and the coffee is washed, so the cup is cleaner and brighter than a Sumatran, with sweet fruit, chocolate and a smooth, full body.

Myanmar

Myanmar has grown coffee since the late 1800s, but it's only in the last couple of decades that it has become known for speciality coffee. Most of the Arabica grows in the hills of Shan State and around Pyin Oo Lwin, near Mandalay. Many farmers have chosen quality over quantity, growing varieties such as SL34, originally from Kenya, and processing their coffee carefully to get a better price for it.

Asian and Pacific coffees that have been in our boxes

Sumatra Jagong (Aceh, Sumatra)

From the village of Jagong in Central Aceh, south of Takengon, where a co-operative of around 25 farmers grows organic Bourbon and P88 Arabica at about 1,600 metres, alongside cabbages, chillies and beans on plots of around a hectare. Wet-hulled and sun-dried. Full-bodied and rich, with dark chocolate, orange oil, rosebud and a hint of parma violet. Roasted for us by Moonroast Coffee.

Papua New Guinea Elimbari B (Simbu)

Grown by smallholders around the Chuave district of Simbu province, near Mount Elimbari. Farmers bring their parchment to Kongo Coffee, a locally owned mill, where it's checked for aroma, defects and moisture. Only the best lots are sold as Elimbari. A creamy, full body with dried apricot, prune, jasmine and plenty of chocolate. Roasted for us by Stewarts of Trent Bridge.

Myanmar Ngu Shwelli SL34 (Mandalay)

From the Ngu Shwelli estate in the hills around Pyin Oo Lwin, founded in 1997 by U Kyaw Sein. The coffee grows in the shade of silver oak and macadamia trees, and U Kyaw Sein raises new plants in his own nursery on the farm. Cherries are hand-picked and taken to the Mandalay Coffee Group within 24 hours, where they're floated, pulped, fermented, washed and dried on covered patios, raked every hour. Sweet stewed plums, green apple and toffee. Roasted for us by Atkinsons Coffee Roasters.

How to brew Asian and Pacific coffees

Sumatran coffee's heavy body and low acidity make it a great match for a cafetière, espresso, or coffee with milk. Papua New Guinea coffees are more versatile: try them as espresso, but don't drown them in milk, or you'll lose the chocolate and fruit. Myanmar's cleaner, sweeter coffees shine as filter. Start with 15g of coffee to 250ml of water just off the boil.

See also our Kenyan, African and South American guides, find out more about Arabica, Robusta and the other types of coffee bean, or meet our roasters.